Autumn vegetable Ebly wheat salad with cranberries

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 377 Kcal, 9g Protein, 58g Carbohydrates, 12g Fat


  • Ebly wheat
  • 200 g pre-cooked durum wheat (Ebly®)
  • salted water, boiling
  • Autumn vegetables
  • a little olive oil
  • 1 shallot, sliced
  • 100 g Brussels sprouts, quartered
  • 100 g washed, prepared kale
  • 2 tbsp liquid honey
  • 3 tbsp vegetable bouillon
  • 75 g dried cranberries
  • Mustard dressing
  • 1 organic lemon, use ½ grated zest and 1 tbsp of juice
  • 3 tbsp rapeseed oil
  • 0.5 tbsp coarse-grain mustard
  • 2 tbsp vegetable bouillon
  • salt and pepper to taste
  • 2 tbsp chervil, roughly torn

View these products


  • Ebly wheat

    Prepare the Ebly wheat according to the packet instructions, drain and leave to cool, then mix with the dressing.
  • Autumn vegetables

    Heat the oil in the same pan, add the shallot and Brussels sprouts and stir-fry for approx. 2 mins. Add the curly kale and continue stir-frying for approx. 1 min. Add the honey and stock, simmer for approx. 2 mins. Add the autumn vegetables and cranberries to the Ebly wheat and mix.
  • Mustard dressing

    In a large bowl, mix the mustard with all the other ingredients up to and including the pepper.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home